Rocky Road Ice Cream Recipe

Indulge in the rich, creamy goodness of homemade Rocky Road Ice Cream, a delightful treat packed with chunks of marshmallows, crunchy nuts, and chocolate chips. Perfect for cooling down on a hot summer day, this recipe will guide you through creating a custard-based ice cream that is smoother and more decadent than store-bought versions. Serve this crowd-pleaser to family and friends, or savor it all by yourself!

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Course Dessert

Cuisine American

Calories

Recipe Video

Recipe Ingredients

1 1/2 cups Heavy Cream
1 1/2 cups Whole Milk
1/2 cup Granulated Sugar
1/2 cup Cocoa Powder, sifted
3 Whole Eggs
2 Egg Yolks
8 ounces Dark Chocolate (85% cocoa), chopped
1/4 teaspoon Salt or or Vanilla Salt
1 teaspoon Vanilla Extract
1/4 cup Chocolate Chips
1/2 cup Mini Marshmallows
1/4 cup Walnuts, chopped
1/4 cup Slivered Almonds
1 tablespoon Bailey's Irish Cream (optional)

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Recipe Instructions

Begin by heating the cream and milk in a saucepan until just below boiling.
In a separate bowl, whisk together the eggs, egg yolks, sugar, cocoa powder, and salt until smooth.
Gradually add a small amount of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs. Slowly add the rest of the milk mixture while continuing to whisk.
Return the mixture to the saucepan over low heat and cook, stirring constantly, until the mixture thickens and reaches 180°F (82°C).
Stir in the chopped dark chocolate until melted and smooth. Add the vanilla extract.
Strain the custard through a fine mesh sieve, pushing it through the sieve with a ladle, into a bowl set over an ice bath to cool quickly.
Stir occasionally until the mixture reaches about 40°F (4°C).
Once cooled, pour the mixture into an ice cream maker (If using, stir in the Bailey's Irish Cream) and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
During the last few minutes of churning, gradually add the chocolate chips, marshmallows, walnuts, and almonds.
Immediately, transfer the ice cream to a container, cover with plastic wrap to prevent crystallization, and freeze for at least 4 hours or until firm.
Scoop, serve, and enjoy your delicious homemade Rocky Road Ice Cream!

Pro-Tips

How To Prevent Ice Crystals In Your Rocky Road Ice Cream Recipe

To prevent ice crystals from forming in your homemade Rocky Road ice cream, always cool the ice cream base to at least 40°F before transferring it to your ice cream maker.

And, once it has churned and placed in a container, cover the mixture with plastic wrap laying the wrap directly on top of the mixture, before placing it in the freezer. These little tricks ensure that your ice cream stays smooth and creamy, just the way you like it!

Bonus Pro-Tip: No Ice Cream Maker? No Problem!

Don't have an ice cream maker? No worries! You can make a no-churn Rocky Road ice cream recipe by simply mixing sweetened condensed milk with whipped heavy cream until soft peaks form. Fold in your marshmallows, nuts, and chocolate chips, then freeze in an airtight container for a minimum of six hours. You'll get the same delicious Rocky Road flavor without any fancy equipment!